Spicy/hot brine or marinade

Discussion in 'Messages for All Guests and Members' started by redsoxfaninnyc, Jan 13, 2012.

  1. I keep adding more and hotter peppers (dry, sauce, extract, fresh) and I can never get anything really spicy.   I've even tried ghost peppers.   No matter how spicy I make either marinade for jerky or brine for ham, I can't get the meat to really hold the taste.

    Of course it is spicy to some people but it seems like there is only a hint of the spices left when it comes out of the smoker.    Smoke flavor on the other hand comes out very strong.

    Any ideas?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    try dusting them when you put them in the smoker or half way through the smoke.
     
    Last edited: Jan 13, 2012
  3. sprky

    sprky Master of the Pit OTBS Member

    I got no clue the ghost chilies should have lit fire. I like hot stuff but them ghost chilies are over the top on heat.

    A buddy of mine got some ghost chili powder and put a very small amount in a batch of chili. That chili was [​IMG]hot.

    I have made chili with habaneros before and the chili with ghost powder was way hotter then that.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: May 13, 2012
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow man your taste buds must be shot. That seems like an awful lot of heat.
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Try doing an emulsion with a bit of oil and injecting the meat before smoking.  I am wondering if most of the powders you are using are just falling off the meat.   I'm willing to be if you inject and make a sauce that you mop on toward the end you'll find the heat you are looking for. 
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member


      Just avoid hot food for a month or two it will restart your taste buds.
     
  8. I think you're right about the dry spices falling so I tried injecting it. That worked but still, it is only a hint of the original flavor. I tried basting the meat a couple of times and that has more impact. Of course the easiest thing is just to douse the jerky with some hot sauce after it's done. I found some great sauce that really is hot.......but it really should have an even stronger warning. I literally almost killed my father in law with this stuff. http://www.hotsauceworld.com/maddog357ghp1.html
     

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